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Preheat your oven to 400 degrees. Place the oven rack in the middle of the oven.
In a medium mixing bowl whisk together the dry ingredients for the topping. If you are using buttermilk powder, include that. In a liquid measuring cup, measuring out the buttermilk, or appropriate amount of water to substitute for the buttermilk powder swap. Add in the melted butter here.
Stir in the buttermilk or water and melted butter and mix together with the dry ingredients to create the topping dough, mixing until it is just dry and shaggy. Set it aside.
In another small bowl, stir together the dry ingredients for the filling – sugar, cornstarch, cinnamon, and salt. Pour the frozen and fresh berries into the cast iron pan. Drizzle the top of the berries with the vanilla, and the lemon juice. It doesn’t have to be perfect, as it bakes the flavors and juices will combine. Sprinkle with the dry ingredients.
Then using a cookie or dough scoop, top the fruit with the topping, spaced evenly apart. Sprinkle with the sparkling sugar, or turbinado sugar.
Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is thick and bubbling. Allow to rest for 10-15 minutes prior to serving.
Serve with ice cream, obviously.